These vegan stuffed mushrooms are the perfect bite-sized appetizer, packed with savory goodness. Each mushroom cap is filled with a delectable mixture of herbs, garlic, sun-dried tomatoes, breadcrumbs, and creamy vegan cheese, creating a satisfying, umami-rich flavor. Whether for a holiday spread or a casual get-together, these stuffed mushrooms are sure to impress with their elegant presentation and irresistible taste.
Ingredients
12 large Baby Bella Mushrooms or Cremini
2 cup Panko Breadcrumbs (gluten free works as well)
3-4 Tablespoons Olive Oil
4 Garlic Cloves, minced
1/4 cup Finely Chopped Sun-Dried Tomatoes (I used jar in oil)
1/2 cup Vegan Cream Cheese (I used a 7 oz. block from Vilolife)
1/4 cup Chopped Parsley
Salt and Pepper to taste
Vegan Parmesan for garnish (optional)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper for easy clean up.
Remove the stems from the mushrooms and finely chop the stems.
Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems, garlic, and sun-dried tomatoes. Cook until softened, about 3-4 minutes.
Stir in the panko breadcrumbs and vegan cream cheese. Season with salt, pepper to taste and parsley.
Spoon the mixture into the mushroom caps and place them on a baking sheet.
Bake for 20-25 minutes or until the mushrooms are tender and the tops are lightly golden. Sprinkle with vegan parmesan if desired.
Note: I used Panko Bread Crumbs to give it a nice texture inside. You can also use Gluten Free Bread Crumbs or Quinoa for this recipe.
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